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Your Life-Your Choice Issue 23
Your Life-Your Choice January, 1998
==================== issue 23
Letter from the Editor
And the celebrations continue! In Jordon they celebrated
Arbor Day, and Japan has been busy with Coming-of-Age Day and
Adult's Day. Peru celebrated Lima Foundation Week, while Sri
Lanka enjoyed Tamil Thai Pongal Day. Finland had their Epiphany,
and the U.S. celebrated Martin Luther King Jr. During the
remaining days of January Australia celebrates Australia Day,
the Dominican Republic has Duarte Day, India has Republic Day,
China, Hong Kong, Malaysia, Singapore and Taiwan will soon
celebrate the New Year, and Shevat First is celebrated this
coming week.
Happy Holidays and Festive Celebrations to you all!
Your Life-Your Choice is spreading to all the corners of the
earth, and there are many holidays to acknowledge. Next issue
I will have a seperate section to list the holidays. I hope I
don't miss anyone. If I do, send me an email telling me about
your holiday and how you celebrate it.
Until next time Your Life-Your Choice wishes you
health and prosperity, and Happy Holidays.
Brigitte Synesael
Editor of Your Life-Your Choice
Traditional Medicine Isn't Enough Any More!
Your life is your choice-don't make it the doctor's choice!
http://www.Life-Choices.com/yourlife
**********************************************
@@@@@@@@@@@@@@@@@@@
@
@ IN THIS ISSUE:
@
@ 1. PLEASE VISIT OUR SPONSORS
@ Our sponsors make this
@ newsletter FREE to
@ subscribers. Please take a
@ moment to visit them.
@
@ 2. "Complementing Magnetic Therapy With
@ The 4-Day Diversified Rotation Diet."
@ (part two)
@ You can prevent and reverse degenerative
@ diseases by maintaining your body in an
@ alkaline/high oxygen state. Learn how foods
@ can help or hurt.
@
@
@ 3. PLEASE VISIT OUR SPONSORS
@ Our sponsors make this
@ newsletter FREE to
@ subscribers. Please take
@ a moment to visit them.
@
@ 4. Arthritis and "Snake Oil"
@ Much snake oil, tonics and potions
@ have been created with a promise of
@ curing this disease
@
@ 5. RECIPE CORNER
@ Vegetarian Fry
@ Black Bean Soup
@
@
@@@@@@@@@@@@@@@@@@@
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Copyright 1997-1998 by Brigitte Synesael All rights reserved
********************************************
Section 1 PLEASE VISIT OUR SPONSORS
This issue of Your Life-Your Choice is sponsored in part by:
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Section 2 "Complementing Magnetic Therapy With
The 4-Day Diversified Rotation Diet."
(part two)
By Dr. Boyce N. Berkel
http://www.uniquenterprises.com/html/mt.htm
Get the "scoop" on Dr. Boyce Berkel on our Meet the Team
page; http://www.Life-Choices.com/team.html
----------
The 4-Day Diversified Rotation Diet is presented in a 3-part
series. Last month in part one, you found out the physiologic
basis for the diet. Today in part two you will find out
specifically what the diet consists of, and how you can use
it to prevent or reverse degenerative diseases or aging. Next
month in part three you will find out how to manage food and
other addictions that play such a major role in the development
of degenerative diseases.
Here is the 4 Day Diversified Rotation Diet. You can get started
on it without food testing. This is found to be adequate for
most people. If you start the 4 Day Diversified Rotation Diet
by initially leaving out the foods you commonly use, it usually
works quite well in reversing the disease process. The 4 Day
Diversified Rotation Diet can later incorporate these foods back
into your diet after three months if they are eaten on a four
day rotation basis. Ninety-five percent of the time, these foods
can be re-introduced without producing symptoms. The 4 Day
Diversified Rotation Diet should become a lifestyle.
"FOUR DAY ROTATION DIET"
Day 1
MEAT / FISH
Bovidae: - Lamb, beef, milk, yogurt, goat, deer, cheese.
Mollusca: - Abalone, snail, squid, clam, mussel, oyster,
scallop.
VEGETABLES
Potato: - Potato, tomato, eggplant, red / green peppers,
pimento.
Goosefoot: - Beet. spinach, Swiss chard, lamb's quarters.
Composites: - Lettuce, chicory, endive, escarole, artichoke,
dandelion, safflower.
FRUITS
Mulberry: - Mulberry, figs, breadfruit, strawberry,
rasberry,blackberry, dewberry, loganberry,
young berry, bousenberry, rose hip.
Grape: - Grapes, raisins.
Cashew: - Mango
NUTS
Sunflower: - Sunflower seeds
Cashew: - Cashew, pistachio
Protea: - Macademia nut
THICKENING
Tapioca
SEASONING
Grape: - Cream of tartar
Potato: - Chilli pepper, paprika, cayenne.
Composites: - Tarragon
Nutmeg: - Nutmeg, mace.
OIL
Safflower
SWEETENER
Beet sugar
TEA
Rose hip, chicory, dandelion
Day 2
MEAT / FISH
Bird: - *All fowl = chicken, turkey, duck, goose, guinea,
pigeon, quail, pheasant.
Eggs: - Eggs.
*Duck, chicken and turkey are different families. These
may be eaten every second or third day.
Salt fish: - Sea herring, anchovy, cod, sea bass, sea trout,
mackerel, sword fish, flounder, sole, halibut, grouper, red
snapper, haddock, orange roughy.
VEGETABLES
Myrtle: - Pimento
Grass: - Millet
Parsley - Carrot, parsnip, celery.
Mushroom: - Mushroom, yeast (Brewer's baker's),.
Mallow: - Okra.
FRUITS
Plum - Plum, cherry, peach, apricot, nectarine, wild
cherry.
Pineapple - Pineapple
pawpaw: - Pawpaw, papaya, papain.
GRAINS
Gluten: - Wheat, oats, barley, rye, sprouts from any
of these.
Non gluten - Millet, sorghum, bamboo shoot, malt.
NUTS
Plum: - Almond
Beech - Chestnut
Brazil nut - Brazil nut
Flaxseed - Flaxseed
THICKENING
Wheat flour, agar-agar (vegetable gelatin from sea
algae)
SEASONINGS
Myrtle: - Guava, clover,allspice, clove.
Parsley: - Celery seed, celeriac, anise, dill, fennel,
cumin, parsley, coriander, caraway.
Pedalium: - sesame
Orchid: - vanilla.
OIL
Cottonseed, flaxseed, sesame
SWEETENER
Cane sugar, clover honey, molasses.
TEA
Sterculia: - Papaya tea.
Day 3
MEAT / FISH
Crustacea: - Crab, crayfish, lobster,prawn, shrimp.
Suidae: - Pork
VEGETABLES
Legumes: - Pea, black-eye pea, green bean, bean
sprouts, soybean, lentil, peanut, alfalfa,
lima bean, navy bean, garbanzo bean,
great nothern bean, pinto bean, kidney bean.
Laurel: - Avocado.
Lily: - Onion, garlic, asparagus, chive, leek.
FRUITS
Apple: - Apple, pear, quince.
Banana: - Banana, Plantain.
Heath: - Blueberry, huckleberry,cranberry.
Gooseberry: - Currant, gooseberry.
Ebony: - Persimmon
Buckwheat: - Rhubarb
GRAINS
Buckwheat; - Buckwheat, rice.
NUTS
Legumes: - Peanuts
Birch: - Filbert, hazelnut.
Conifer: - Pine nut.
THICKENING
Arrowroot: - Arrowroot flour
SEASONINGS
Arrowroot: - Arrowroot
Heath: - Wintergreen
Legume: - Licorice
Laurel: - Cinnamon, bay leaf, sassafras, cassia
bud / bark
Pepper: - Black / white pepper.
OIL
Soybean, peanut, avocado.
SWEETENER
Fructose, carob syrup, maple sugar, tupelo honey.
TEA
Alfalfa, sassafras, garlic, applecider / tea.
Day 4
MEAT / FISH
Meat: - Rabbit
Fowl: - Fowl not used on Day ll (chicken, turkey,
duck).
Fish: - Sturgeon, herring, salmon, whitefish, bass,
perch, and any fresh water fish.
VEGETABLES
Morning glory: - Sweet potato.
Gourd: - Cucumber, pumpkin, squash, zucchini,
acorn, pumpkin, squash seeds.
Mustard: - Mustard, turnip, radish, horseradish,
watercress, cabbage, kraut, chinese cabbage,
broccoli, cauliflower, brussels sprouts, collards,
kale, kohlrabi, rutabaga.
Olive: - Black / green olives.
Grass: - Fresh corn, hominy, gritts.
FRUITS
Gourd: - Watermelon, cantaloupe, honeydew,
Citrus: - Lemon, orange, grapefruit, lime, tangerine,
citron, kumquat.
Honeysuckle: - Elderberry.
Palm: - Coconut, date.
NUTS
Seeds: - Pumkin seeeds,squash seeds, coconut.
Walnut: - English walnut, black walnut, pecan,
hickory, butternut.
THICKENING
Cornstarch
SEASONINGS
Mustard: - Mustard.
Mint:- Basil, sage, oregano, savory horehound,
catnip, spearmint, peppermint, thyme, marjoram,
lemon balm.
OIL
Coconut, olive, pecan, corn.
SWEETENER
Date sugar, honey (other than tupelo or clover),
corn sugar.
TEA
kaffer
HOW TO USE A FOUR DAY DIVERSIFIED ROTATION DIET
WITHOUT DELIBERATE FOOD TESTING
Many people find it practical to go directly to a four day
diversified rotation diet without food testing. First assume
that you are reacting to any food eaten as frequently as
twice a week, or to any members of that food family. Leave
these frequentty used foods out of your diet for three months.
At the initiation of the rotation diet, stop all use of
caffeine (coffee, teas with caffeine, cola drinks, chocolate),
tobacco and all alcoholic drinks. DO NOT RE-INTRODUCE THESE
INTO THE DIET.
For the next three to four days, there will be withdrawal
symptoms. Handle these symptoms as described in the
section - "How To Initiate This Program."
Three months from now, re-introduce these foods back into
your diet. Nearly always (95% of the time), these foods
will no longer be reactive, as long as you keep them on a
once-in-four-day rotation basis. When re-introducing foods
into your diet, simply add the food to the established
rotation and observe whether or not symptoms occur. If no
symptoms occur, then this food can be rotated. If symptoms
occur, wait another three months before trying this food
again.
One way to expand the use of foods is to sprout cereal
grains and legumes. You should make certain that the
grain or bean is sprouted with approximately 1/4" or
more of a sprout. The foods that have been sprouted
will no longer carry the same reactive capacity that
the non-sprouted foods do. Thus, once sprouted, grains
and legumes can be introduced into the diet immediately.
Gluten is the most frequent and severe symptom reactor of
all foods. Thus, gluten is the most likely food substance
to continue causing symptoms. Common physical reactions
to gluten include: gastrointestinal problems such as celiac
disease and Crohn's disease (gluten enteropathy), jerking
muscles (Tourette's syndrome), and headache. Emotional and
mental symptoms caused by reactions to gluten range from
mild (tension, anxiety, phobias, depression, obsessions,
compulsion) to severe (psychotic depression, hallucinations,
delusions). The genetically determined immunologic reaction
to gluten occurrs at a ratio of 1 in 200 Irish people and 1 in
2,000 non-Irish. These immunologically reactive people should
leave gluten out of their diet. Wheat, rye, oats and barley all
contain gluten. If gluten is introduced, only a small amount
should be used, and then avoided for months.
In addition to being the most reactive food substance in terms
of immunologic and non- immunologic maladaptive reactions,
gluten is the most addictive of all food substances. Gluten
is split in half during the first stage of digestion, which
occurs in the stomach by a combination of hydrochloric acid
with the enzyme pepsin. This splitting of gluten produces an
active narcotic (exorphin). This narcotic becomes addicting
when it is absorbed through the small intestine without further
digestion by pancreatic enzymes and their normal alkaline medium.
Many people do not produce adequate pancreatic enzymes or
associated sodium and potassium bicarbonate. Thus. these people
are subject to gluten addiction if they use gluten frequently.
Alcoholics using alcohol prepared from wheat, rye. oats or
barley will have symptoms emerge on deliberate food testing
for these gluten- containing foods. Vodka addicts have symptoms
to provocative food testing for white potatoes. Wine addicts
have symptoms to a provocative test meal of either grapes or
the substance from which the wine is made. This applies to wine
vinegar as well. Beer addicts have symptoms with test meals to
brewer's yeast or any gluten-containing cereal or rice used in
the beer-making process.
Dairy products and beef are the second most symptom reactive
foods. Characteristically, the person who reacts to dairy
products also reacts to beef and vice versa. In terms of
the frequency of symptoms, corn products are approximately
equal to dairy products and beef.
People with homocystinuria have symptoms from dairy products
and meats. Homocystinuria is an infrequent genetic error. It
is caused by a deficiency of cystathionine B-synthase enzyme,
in which methionine cannot be processed property. Occasionally,
homocystinuria is due to a nutritional deficiency of the B
complex vitamins, especially B12 or folic acid. In these
nutritional deficiency cases, B complex supplementation solves
the problem of food reactions to high methionine containing foods.
People with genetic homocystinuria must rely on avoidance of
foods high in methionine. They must also supplement cystine,
which comes from methionine. In addition, they should also
supplement taurine, which is made from cystine. Taurine is
important in keeping the central nervous system calm.
Another rare genetic enzyme disorder is carnosinuria.
This is caused by a deficiency of the enzyme carnosinase.
This enzyme processes carnosine and anserine. If not
enzymatically processed, carnosine and anserine are
toxic to humans. People with this genetic enzyme
disorder must avoid foods containing carnosine and
anserine. Carnosine is found in all land animals
Anserine is found in tuna and salmon. Carnosinase
is a zinc- dependent enzyme. Therefore, carnosinuria
is occasionally caused by zinc deficiency. Zinc
deficiency can be determined by a laboratory assessment.
Physical symptoms of zinc deficiency include: white spots
in the fingernails and toenails, ridged or easily splitting
fingernails, and stretch marks on the skin, especially on the
abdomen or breasts. When carnosinuria is caused by a
nutritional deficiency, zinc supplementation can solve
the problem. A carnosinase enzyme deficiency can produce
a wide range of symptoms. The most prominent symptoms
Dr. Philpott has observed are attention deficit and
hyperactivity. For example, a ten-year-old boy with
attention deficit and hyperactivity on laboratory
testing was demonstrated to have both carnosinuria and
zinc deficiency. Neither supplementation with zinc nor
rotation of foods solved his problem. However, upon
removal of meats, tuna, and salmon from his diet, he
was free of symptoms.
Dr. Philpott explains these genetic and nutritional
disorders in order to point out that although the
rotation diet solves most food reaction symptoms,
these other causes of food reactions must sometimes
be considered. Laboratory tests can help make the
determination. People who try to help themselves
without medical supervision can make this
determination only through trial and error.
For twenty years Dr. Philpott deliberately food
tested his patients. This consisted of five days
of avoidance of any food used with the frequency
of two or more times a week, followed by food tests
of single food per test meal. Classically, it is
the foods eaten with a frequency of two or more
times a week that produce acute symptoms and are
also responsible for the symptoms of degenerative
diseases. This is true of degenerative diseases
such as diabetes mellitus type II, arthritis of
various types, inflammatory reactions such as
tendinitis, myositis, fibrositis, and many pains
such as headaches and pains elsewhere in the body.
Secondarily, these maladaptive reactions are
important in major mental disorders, multiple
sclerosis, lupus. etc. These diseases classically
initially start with a viral infection which
disorders the immune system and injures target
tissues where symptoms are produced.
Stress factors such as injury, frequency of use,
local infection, etc., often serve to prepare a
specific area of the body to be the area selected
as the target tissue area in food reaction. An
example is carpal tunnel syndrome, classically
occurring in the wrist that is used most frequently.
Dr. Philpott has examined numerous carpel tunnel
syndrome cases and found them all to be due to food
maladaptive reactions. The stress of use associated
with the food reaction combine to produce the
inflammatory reaction of the specific area. In
major mental illness, there exists a primary
chronic viral infection of the brain which prepares
the brain to be the target organ for a maladaptive
food reaction. Malnutrition can also be a factor
predisposing to maladaptive reactions to foods,
chemicals, and inhaled substances, and to the
selection of particular tissue areas for the
maladaptive reaction.
Years of experience of deliberate food testing has
provided convincing evidence that it is the stress
of the frequency of contact that produces the
maladaptive reactions to foods, chemicals, and
inhaled substances. This is true, whether these
are lgG immunological reactions or non-immunological
reactions. The frequency needs to be more than two
times per week. A practical food rotation diet can
be set up, avoiding any food eaten as frequently
as two times a week or more. Initially, avoid these
foods for three months. Ninety-five percent of
the time, after three months of avoidance, these
initial foods left out of the diet can be
introduced back into the four-day diversified
rotation diet without symptoms being produced.
Gluten from wheat, rye, oats, or barley is the
most frequent and most serious cause of food
producing reactions. Dairy foods and corn products
come in for a good second. Any food used frequently
can become a reactive substance. The same principle
of frequent contact producing maladaptive symptoms
applies also to chemicals and inhaled substances.
HOW TO INITIATE THIS PROGRAM
The four-day diversified rotation diet and avoidance
of symptoms of frequently used foods is initiated at
the same time. Furthermore, to be discontinued at the
same time is the use of any tobacco, alcohol, and
caffeine beverages. The first three days will be
the most serious symptom-evoking period. By the
fifth day, usually the symptoms have materially
subsided and have become manageable. To handle
the acute withdrawal symptoms, you will need to
have available the following magnets:
Two 11/2 x 3/8 inch ceramic disc magnets.
These have a gauss strength of 3,950.
Two 4 x 6 x 11/2 inch ceramic block magnets
with a gauss strength of 3,950.
For some people. it would be well for them to
also have a 4 x 24 x 1/8 inch thick plastiform
magnet with a gauss strength of 2,450.
These magnets can be used either continuously
during this withdrawal phase or used just at the
time that you experience the withdrawal symptoms.
It usually requires 10 to 30 minutes for magnetic
management of the symptoms. First, place the ceramic
disc magnets on each temple area, that is, in front
and at the level of the top of the ears. These can
be held in place with a 2 x 26 inch self-fastening
band. Other placements that may be found to be
helpful, are a left temple and low occipital area
or a left temple and frontal area. The left temple
is used in a right-handed person, and the right
temple is used in the left-handed person. At the
same time, place a 5 x 6 x 1/2 inch ceramic block
magnet on the mid- sternum, that is, the middle
of the chest, on the front. Also, a 4 x 6 x1/2 inch
thick magnet should be placed directly over the
epigastric area, which is just below the sternum.
These can be held in place by a 4 x 52 inch body
wrap or an Ace bandage, or if you are lying down,
these magnets can just rest on these areas. You
may find it helpful, or even necessary, to use
the 4 x 24 inch plastiform magnet down the spine.
You would need to be lying down to do this. To
use this magnet, always use the negative magnetic
field. After this acute phase is over, use these
magnets to relieve symptoms if and when they re-occur.
The rotation diet should become a life style.
You should also sleep on a magnetic bed pad and with
magnets at the crown of your head.
***
Next month, in segment three of this series, you
will find out how to manage food and other addictions
that play such a major role in the development of
degenerative diseases.
********************************************
Section 4 PLEASE VISIT OUR SPONSORS
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Section 5 Arthritis and "Snake Oil"
By Joe Carr, Ph.D., C.N.C.
Get the "scoop" on Joe Carr on our Meet the Team
page; http://www.Life-Choices.com/team.html
----------
Arthritis may be the oldest and most treated disease in the
history of mankind. You don't have to look it up in a
dictionary to find its definition if you suffer from it.
It's one of those ailments in life that you live with for
years as a minor inconvenience and suddenly, or at least so
it seems, it grows into a full-blown and debilitating
"condition" that rules your every waking moment. Much snake
oil, tonics and potions have been created with a promise of
curing this disease and as a testament to the pain of the
disease, the makers of the "cures" have never lacked a
market that readily buys the promised elixirs.
In simple terms, arthritis is an inflammation of the joints
with accompanying pain, swelling and stiffness. It typically
strikes older people and the most common form is
osteoarthritis. More than 80 percent of Americans over the
age of 50 suffer from it to some degree and it is the
leading cause of physical disability in the U.S. The
standard medical treatment is the use of NSAIDs
(nonsteroidal, anti-inflammatory drugs). Commonly prescribed
NSAIDs include Ibuprofen (Advil, Nuprin, Motrin),
Indomethacin (Indocin, Indometh, Naprosyn), Fenoprofen
(Nalfon), Meclofenamate (Meclomen, Meclofen) and aspirin.
Aspirin may be effective initially but, as the condition
worsens, the dosage has to be increased. This often creates
unpleasant side effects such as ringing in the ears,
gastrointestinal irritation and blood thinning. While the
other NSAIDs are better tolerated than aspirin, they are not
necessarily more effective. They are costly and when used
over long periods of time and in certain dosages can pose
significant health risks.
Another treatment is the use of corticosteroids but this
poses even greater health risks. Only in cases where a
physician has determined that it is absolutely necessary
should steroid drugs be used. Ironically, long-term use of
steroid drugs can weaken bone structure and actually cause
arthritic-like conditions in some people.
Into this fray enter a relatively new supplement,
glucosamine sulfate. Glucosamine has some exciting prospects
as a natural and safe treatment of osteoarthritis and other
inflammatory joint conditions. It is a naturally occurring
amino-monosaccharide whose primary purpose is to stimulate
the production of cartilage components (necessary to keep
the joints functioning and in a state of constant repair)
and prompts the production of connective tissue. Connective
tissue is what keeps us from falling apart - it is the
fibrous material that holds our bones together and is the
main component of cartilage. Certain parts of the body -
tendons and cartilage - are made completely of connective
tissue.
The body recognizes glucosamine as a natural substance. It
does not suppress or stimulate normal cellular function but
enhances the physiological processes which have deteriorated
with age (which causes the gradual destruction of cartilage
stores). Glucosamine is a non-toxic, natural substance that
treats the origin and cause of the disease as opposed to
masking the symptoms, as pharmaceutical drugs do -- it acts
like a healing agent instead of a simple pain reliever.
Additionally, it also contributes to the repair of joints
that have deteriorated.
Glucosamine is not a direct anti-inflammatory because it
does not initiate a direct pain-killing effect. While it
does have anti-inflammatory properties, glucosamine goes
directly to the cause and controls inflammation by assisting
in the healing and regeneration of damaged tissue. NSAIDs
only target arthritic symptoms and do not address the cause.
A study in 1991 indicated that compared with the health
risks of NSAIDs, glucosamine is 10 to 30 times more
desirable in its therapeutic actions when compared to its
safety. Another study conducted in the same year stated that
glucosamine seemed "comparable or superior to that of the
known NSAIDs (Setnikar, 1991)." Numerous other studies and
trials have also indicated the use of glucosamine sulfate
as not only a safer alternative to NSAIDs but even more
effective.
Already widely used in Europe, the combination of
glucosamine sulfate and chondroitin sulfate has been
remarkably effective in treating osteoarthritis. These
elements work together in such a manner to initiate the
production of new cartilage while protecting existing
cartilage tissue. They treat the disease at its root and do
not mask the symptoms. These two components work
synergistically: where one is weak the other excels.
Glucosamine stimulates the production of cartilage, provides
joint lubrication and helps to reduce pain and inflammation.
Chondroitin boosts cartilage synthesis, inhibits the enzymes
that destroy cartilage molecules, promotes cellular
nourishment and contributes to joint protection. Combined,
glucosamine and chondroitin may offer the single most
effective answer to the thousands suffering with arthritis.
Anyone considering glucosamine and chondroitin should also
consider other natural substances to complement and enhance
the effectiveness of this therapy. Manganese (enhances
effectiveness), vitamin C (cartilage repair), vitamin E
(antioxidant and inhibits the breakdown of enzymes found in
cartilage), proanthocyanidins (anti-inflammatory compound
more powerful than vitamins C and E), white willow bark
(anti-inflammatory and useful for joint and muscle pain),
and Cat's Claw (inhibits inflammation, antioxidant).
Jason Theodosakis, M.D., author of the best selling The
Arthritis Cure, recommends using the glucosamine and
chondroitin combination to lower one's risk of developing
osteoarthritis as well as to treat a current condition. He
also recommends manganese and vitamin C to help boost the
effects of the two. According to Dr. Theodosakis, the best
way to determine dosage is based on your body's weight: less
than 120 pounds - 1000mg glucosamine/800mg chondroitin; 120
- 200 pounds - 1500mg glucosamine/1200mg chondroitin; 200+
pounds - 2000mg glucosamine/1600mg chondroitin. He
recommends adjusting the dosages according to results and
advises taking the supplements in two to four doses spread
out during the course of a day. The supplements can be taken
with or without food.
Finally, don't forget what you eat - it affects the way you
feel. Do eat foods rich in bioflavonoids: blueberries,
blackberries and cherries; phytochemicals such as onions,
garlic, cabbage and Brussels sprouts; lots of fresh, raw
vegetables except for potatoes, peppers, tomatoes and
eggplant. Avoid meats, sugar (all forms), dairy products,
eggs, soda pop, carbonated beverages and alcohol, saturated
fats, breads and pastas and tobacco.
Patience is the key word in any therapy. Do not expect the
"overnight cure." The time for the effectiveness of
glucosamine and chondroitin will be longer than the quick
action of NSAIDs. However, once it has established itself it
should provide a superior source of treatment, even when
compared to strong medications such as Ibuprofen.
*************************************************************
Section 6 Vegetarian Fry
This is a contribution of J. Rose.
Reprint permission given by Renee from
Veggies Unite! - http://www.vegweb.com/
----------
1 diced tomato
3 diced carrot
6 servings of angel hair spaghetti
2 tbsp of olive oil
1 green pepper sliced
1 cups of mushrooms
Lotsa garlic
soy sauce
Butter substitute
Broccoli
vegan parmesan
Slice all vegitables and fry them together with soy sauce,
olive oil, and mushrooms. Boil the Angel hair and fry it
with garlic and parmesan. Add vegetables and let simmer
for 10 minutes... Serve with any spice you want.. Enjoy
Serves: 4
Preparation time: 30 min
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Black Bean Soup
By Howie M. Thomason RNCP
mailto:hmt@ican.net
Get the "scoop" on Joe Carr on our Meet the Team
page; http://www.Life-Choices.com/team.html
----------
The origins of arthritic conditions range from metabolic
disorders brought on by stress and poor environment, to
adrenal exhaustion, faulty elimination, an over acid
system, long emotional resentments and pessimism about
life, and over use of prescription drugs.
The common thread of natural treatment is improvement in
diet and nutrition allowing the body to heal itself by
changing the terrain.
As arthritic conditions can be a result in part, of acidic
body chemistry, we would like to try and alkalize the body
which in turn can allow healing to proceed.
Black Bean Soup
This soup is purifying, strengthening, and most importantly
alkalizing, with protein for healing.
Makes ten servings.
Soak 2 1/2 cups dried black beans in 10 cups of water overnight.
Saute 2 cloves of minced garlic and 1 chopped onion in 2 tbs
of oil until very brown.
Add and bring to a boil in a large stock pot;
The soaked beans.
2 tbs dark miso paste.
9 cups of vegetable stock or bouillon.
1 cup of water.
1 cup rose¹ wine.
Reduce heat. Simmer uncovered for 1 1/2 to 2 hours stirring
occasionally. Keep the beans covered with liquid. Remove from
heat to cool slightly. Puree soup in the blender in batches
and return to the pot.
Add 1/4 cup of madiera or marsala wine,
1 teaspoon black pepper, and
1 teaspoon of sea salt.
Serve in bowls topped with crumbled hard boiled eggs and
lemon slices.
Nutritional Analysis;
Per serving;
177 calories 9 gm protein
26 gm carbohydrate 9 gm fibre
3 gm fat 21 mg cholesterol
56 mg calcium 83 mg magnesium
2 mg iron 416 mg potassium
480 mg sodium 2 mg zinc.
-----
References;
Linda Rector-Page, N.D., Ph. D.
Cooking for Healthy Healing 1996
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Disclaimer
All material appearing in this newsletter is provided
for educational purposes only. It is provided with the
understanding that authors and contributors are not
offering medical advice or services. We strongly
encourage you to consult with your own physician
regarding any recommendations with respect to your
own medical condition.
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